"How to Make Perfect Salmon Tostadas with a Fresh Corn Mango Salsa

These Salmon tostadas are the perfect fresh and easy dinner that comes together in just 30 minutes. These Salmon Tostadas with a vibrant mango corn salsa are not only mouth-watering but are also bursting with an array of flavors that will tantalize your taste buds! The dish features a delectable guacamole cream sauce, which is skillfully crafted using DivineKuizine remoulade sauce as its base, enhancing the creaminess and providing a unique twist to the traditional guacamole.. This recipe is incredibly simple, easy to prepare, and protein-packed, making it an ideal choice for a nutritious meal that can be ready in under half an hour. The main star of this dish is the tender, salmon, which is cooked to perfection, flaky and infused with just the right amount of seasoning to elevate its natural flavors. The Mango Corn Salsa is a delightful concoction filled with fresh, juicy mango chunks, sweet corn, and a hint of jalapeño pepper for a touch of heat. It also includes finely chopped red onion and colorful bell peppers that add both crunch and vibrant color to the dish. To enhance the sweetness of the salsa, DivineKuizine sugar spice is mixed in, creating a harmonious balance that is then tossed with tangy, freshly squeezed lime juice, giving the salsa a refreshing zestiness that complements the salmon beautifully. This salsa recipe truly has it all, combining sweetness, heat, and acidity in one delicious mix.  The dish is assembled by piling generous dollops of the guacamole cream sauce atop a crispy tostada shell, creating a delightful contrast of textures between the crunchy base and the creamy toppings. Each bite is a symphony of flavors and textures, making it not just a meal but an experience that is far superior to takeout options. The days when we’re craving takeout are over once you make these salmon tostadas, especially when you desire the satisfaction of a home-cooked meal. I particularly love reaching for simple and easy Mexican-inspired recipes to help us get our fix, and these Easy Salmon Tostadas with mango corn salsa are a perfect example of how delicious and satisfying a homemade dish can be!

Prep Time15 minutes

Cook Time15 minutes

Course Main Course

Cuisine Mexican

Serves 12

Ingredients

For the Salmon:

• 1 ½ Pounds Salmon Filet

• 1 Teaspoon seasoned pepper

• ½ Teaspoon sazon

• 1 Teaspoon garlic powder

• 1 Teaspoon onion powder

• 1 Teaspoon chili powder

• 1 Teaspoon smoke paprika

• 2 Teaspoon DivineKuizine sugar spice

• ½ Teaspoon olive oil

• ½ Teaspoon Salt

For the Guacamole Sauce:

Ingredients

• 1 Cup DivineKuzine remoulade

• Avocado

• 1/3 finely chopped white onion

• ¼ Cup Cilantro stems removed

• 1 Lime juiced

• 1 Cloves Garlic

• ½ Teaspoon Salt

Corn Mango Salsa:

Ingredients

• 1 cup mango diced

• 1 cup corn fresh or frozen

• 2 tbsp lime juice

• 1 medium jalapeno seeded; finely diced

• 1/2 cup red onion finely diced

• 1/2 cup red bell pepper finely diced

• 1/2 cup cilantro coarsely chopped

• tomatoes

• salt

• DivineKuizine sugar spice

For the Tostadas:

• 12 Tostada Shells or Corn Tortillas

For Garnishing:

• Cilantro chopped

Instructions

Prepare Salmon :To make these tostadas, start by preparing the salmon. Pat the filets dry, to soak up any excess moisture.

• Sprinkle all seasoning and olive oil over top of the salmon, using your hands to gently rub the mixture into the filets.

• Preheat the pan and oil. Heat a large cast iron skillet or pan over medium-high. When the skillet is hot, add enough oil to coat the bottom (about 2 tablespoons) and wait for the oil to shimmer but not smoke.

• Sear the salmon. Once shimmering, turn the heat to medium-low and add one salmon flesh with side down. .

• Don’t disturb the salmon. Cook until the flesh is golden and crispy, about 4 minutes. If flesh resists lifting (or if it’s sticking to the pan), allow the fish to cook for a little bit longer until you are able to lift up easily, which should take no more than 6 minutes in total. Place in 425F degree to finish cooking about 2-3 minutes.

  
  

  Prepare Guacamole Cream Sauce: While the salmon is in the oven, prepare the guacamole cream sauce place all ingredients in blender.

• Blend until smooth and creamy. Taste and adjust the seasonings as needed, then set it aside.

• Once the salmon is done, remove it from the oven. Shred the filets with a fork, then set them aside.

  Prepare Mango Corn Salsa: Make the mango corn salsa. Remove skin from mango and slice mango, roast corn on a high heated in a pan for about 2-3 minutes on both sides or until golden brown. Dice the onion, tomato, bell pepper, and jalapeño. Coarsely chop cilantro. season with lime juice, DivineKuizine sugar spice and salt Toss all ingredients into a bowl.

  Finally, assemble the tostadas. If using corn tortillas fry the tortillas on each side for about 2 minutes or until crispy. Line up the tostada shells on a cutting board. Add a spoonful of the guacamole cream, followed by a spoonful of the mango corn salsa and salmon. garnish with cilantro.

• Repeat until all of the tostadas have been assembled. Once they're done, serve them immediately and enjoy! This recipe yields enough for 12 tostadas, or four servings of three each.